Artichoke Frittata

• 2 Tbsp. butter
• 1 bunch green onions, diced
• 5 oz. jar marinated artichoke hearts, chopped (reserve the oil for sauteing)
• 1 medium zucchini, quartered lengthwise
• 1/2 to 1 c. mushrooms, sliced
• 1 clove garlic, minced
• 1 pkg. frozen spinach, chopped and drained
• 2 to 2 1/2 c. grated sharp Cheddar cheese
• 9 eggs
• 1/4 to 1/2 c. chopped parsley
• salt and pepper
• dash of Louisiana hot sauce
• pinch of thyme and oregano

1. Saute onions, garlic, zucchini and mushrooms in butter and reserved artichoke hearts oil.
2. Beat eggs.
3. Blend in cheese and seasonings.
4. Fold in drained sauteed vegetables, artichokes and spinach.
5. Grease 10-inch quiche or pie plate.
6. Pour into pan. Bake at 350u0b0 for 45 minutes or until brown on top.

butter, green onions, hearts, zucchini, mushrooms, clove garlic, frozen spinach, cheddar cheese, eggs, parsley, salt, hot sauce, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1030574 (may not work)